Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and fenugreek powder.Mix well.Saute for about 5 minutes ,stirring continuously until the colour changes to a deep maroon.( make sure you do not burn the masala,or else the curry will taste bitter)

Add water and fish tamarind ( kudampuli),bring it to a boil.

Add fish pieces and salt to taste.

Cover and cook over a medium heat ,until fish is cooked and gravy is thick.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice or kappa (tapioca) vevichathu .

NOTES

If you feel that the curry is a bit too tangy,remove the kokum pieces.

Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.

If you want to keep the curry for more than one day,avoid using coriander powder.

Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

just love ur dishes. its made my most determined daughter eat fish for the first time and its made me go looking for some more Malayali friends. u guys really rock with ur healthy recipes. thanx once again.